http://www.vegweb.com/glossary/Chipotle A dried and smoked jalapeno which can be found dried or reconstituted and sold in tomato sauce. These chiles are extremely hot and caution should be taken when using them in cooking.
Jicama (Yam Bean, Mexican Turnip) Description. Jicama, a legume, is grown for the large tuberous roots which are eaten raw or cooked and are used as a source of starch. The jicama plant is a vine which grows to a length of 20 feet or more. Roots are light brown and may weigh up to 50 pounds. Most of those on the market weigh 3 to 5 pounds.
Culture. Jicamas are actually perennials and produce their large roots after several years of growth. They are commonly found in frost-free regions. In Texas, plant seed in the early spring and harvest small tubers before the first killing frost. The root or tuber initiation and development are dependent on photoperiod or length of day. Plants exposed to relatively long days of 14 to 15 hours do not produce tubers. Areas with mild fall or winter temperatures are best suited for yam bean production.
Selection. Jicamas are suitable for consumption at any growth stage (size). Look for well formed tubers that appear fresh and are free of cracks and bruises. Jicamas, like most other root crops, store for relatively long periods in refrigeration. However, conversion of starch to sugar occurs if stored for excessive periods and should be avoided.
MoleAn assortment of thick sauces used in Mexican cooking made of chiles. These sauces are made with one or many chiles, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color.
